How to Use Kaffir Lime Leaves
Obtain kaffir lime leaves., Understand the finer points of kaffir lime leaves usage in cuisine., Use in cuisine., Add zest to bath time., Bruise a few leaves and add to an outdoor citrus-scented potpourri., Freshen up.
Step-by-Step Guide
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Step 1: Obtain kaffir lime leaves.
If living in a suitable Mediterranean climate, you can grow your own kaffir lime tree.
If not, leaves and limes can be obtained in fresh and a dried form from Asian grocery stores and specialty grocery stores in many countries. -
Step 2: Understand the finer points of kaffir lime leaves usage in cuisine.
Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage.
Importantly:
The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes.
The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).Fresh, tender young leaves are the preferred choice for salads; do not use dried kaffir leaves in salads.The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering. , Kaffir lime leaves are perfect for adding flavour to Asian cuisine.
They are highly aromatic and add their own elegant flavour to stir-fry, curry, salad and fish cake dishes.
Some examples for use include:
Thai curry dishes and soups, such as Tom Yum Indonesian curry dishes Thai fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak Asian bouquet garni
- make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavour stock Krueng
- a paste using Kaffir lime leaves as the base Flavour rice
- When cooking your rice, especially jasmine rice, throw in a few leaves.
The flavour will be imparted to the rice.
Add to a marinade
- suitable for chicken, pork or lamb dishes.
Make a syrup
- add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.
Use Kaffir lime leaves in hot and sour shrimp soup.
Dry the leaves under direct sunlight; this will bring out more aroma than using fresh leaves.
Put the leaves in the soup for about 1 minute before you finish making it. , Add some fresh leaves to a hot bath.
A delightful fragrance will waft from your bathwater. , The scent will linger in the evening air when eating outdoors. , Use a bruised kaffir lime leaf to rub over your hands.
This will freshen them and impart a delicious scent to your skin.
Naturally, test a small area of skin for reactions before using this treat regularly. -
Step 3: Use in cuisine.
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Step 4: Add zest to bath time.
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Step 5: Bruise a few leaves and add to an outdoor citrus-scented potpourri.
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Step 6: Freshen up.
Detailed Guide
If living in a suitable Mediterranean climate, you can grow your own kaffir lime tree.
If not, leaves and limes can be obtained in fresh and a dried form from Asian grocery stores and specialty grocery stores in many countries.
Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage.
Importantly:
The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes.
The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).Fresh, tender young leaves are the preferred choice for salads; do not use dried kaffir leaves in salads.The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering. , Kaffir lime leaves are perfect for adding flavour to Asian cuisine.
They are highly aromatic and add their own elegant flavour to stir-fry, curry, salad and fish cake dishes.
Some examples for use include:
Thai curry dishes and soups, such as Tom Yum Indonesian curry dishes Thai fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak Asian bouquet garni
- make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavour stock Krueng
- a paste using Kaffir lime leaves as the base Flavour rice
- When cooking your rice, especially jasmine rice, throw in a few leaves.
The flavour will be imparted to the rice.
Add to a marinade
- suitable for chicken, pork or lamb dishes.
Make a syrup
- add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.
Use Kaffir lime leaves in hot and sour shrimp soup.
Dry the leaves under direct sunlight; this will bring out more aroma than using fresh leaves.
Put the leaves in the soup for about 1 minute before you finish making it. , Add some fresh leaves to a hot bath.
A delightful fragrance will waft from your bathwater. , The scent will linger in the evening air when eating outdoors. , Use a bruised kaffir lime leaf to rub over your hands.
This will freshen them and impart a delicious scent to your skin.
Naturally, test a small area of skin for reactions before using this treat regularly.
About the Author
Samantha Baker
Enthusiastic about teaching DIY projects techniques through clear, step-by-step guides.
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